Italian Pork Melts

Italian Pork Melts

Courtesy of National Pork Board 4 Servings • 10 Min. Prep Time • 10 Min. Cook Time
1 lb. boneless pork roast, sliced into stir-fry strips
2 tsp. olive oil
4 (6-in.) submarine sandwich rolls, split
2 whole roasted red peppers, drained and halved
1/2 c. reduced-fat mayonnaise
2/3 c. prepared pesto sauce
4 (1-oz.) slices part-skim mozzarella


1. Heat oil in large nonstick skillet over medium-high heat; add pork strips to pan and brown nicely, stir-frying, remove from heat.

2. While pork cooks, spread mayonnaise on bottom half of rolls; spread pesto on top half of rolls. Broil briefly just to lightly brown.

3. Divide pork strips onto four roll halves, top with pepper pieces and a slice of cheese. Broil just until cheese is bubbly. Top with remaining half of rolls.

*12 oz. of thinly sliced leftover cooked pork roast can be substituted for uncooked pork. If using leftover roast, delete oil in recipe.

* Recipe and photo courtesy of National Pork Board. For more recipes visit:


Calories: 770; Total Fat: 47g; Saturated Fat: 15g; Cholesterol: 90mg; Total Carbs: 42g; Protein: 47g; Sodium: 1070mg;